If you’re racking your brain for a meatless Monday meal, look no further!  My roasted veggie quinoa bowl is simple, delicious, low in fat and packed with nutrients.  Quinoa is a complete protein, so one serving has all 9 essential amino acids.  Essential amino acids are protein-building compounds that your body requires to build protein that must be consumed.  In other words, your body does not make them on its own.  Quinoa is a great source of magnesium, zinc, iron, folate, potassium, vitamin E, riboflavin and fiber! The protein and fiber in this meal will leave you full and satisfied.  I promise, you won’t miss the meat! If you’re on the fence about including meatless meals into your repertoire, consider this:  not only are the health benefits tremendous, but going veg even once a week plays a role in reducing livestock global emissions.  Farm animals account for 14.5% of all greenhouse admissions and 1/3 of methane emissions! You can save yourself time by buying pre-cut veggies.  Here, I used sweet potatoes, zucchini, red and orange bell pepper, and of course, onions and garlic. As if I ever make anything without onions and garlic. You can also speed things up with these products: This is a versatile dish.  Add cheese if you like (parmesan, mozzarella or smoked gouda sound like good choices).  Add any fresh herb you like such as oregano, parsley, thyme or even mint).  Use a variety of dried herbs during the roasting process.  Roast any vegetable you prefer!  Here are several other vegetable ideas that roast well:

• eggplant
• bok choy
• beets
• turnips
• carrots
• broccoli florets
• cauliflower florets
• butternut, yellow or acorn squash
• potatoes
• brussels sprouts
• tomatoes
• cabbage

Here’s the recipe: